Penicillium discolor
| Penicillium discolor | |
|---|---|
Scientific classification 
| |
| Kingdom: | Fungi |
| Division: | Ascomycota |
| Class: | Eurotiomycetes |
| Order: | Eurotiales |
| Family: | Aspergillaceae |
| Genus: | Penicillium |
| Species: | P. discolor
|
| Binomial name | |
| Penicillium discolor Frisvad, J.C.; Samson 1997[1]
| |
| Type strain | |
| CBS 474.84 , FRR 2933, IBT 14440, IBT 21523, IBT 5738, IMI 285513[2] | |
| Synonyms | |
|
Penicillium echinulatum var. discolor[1] | |
Penicillium discolor is a species of the genus of Penicillium which occurs in nuts, vegetables and cheese and produces chaetoglobosins (chaetoglobosin A - J), palitantin, cyclopenin, cyclopenol, cyclopeptin, dehydrocyclopeptin, viridicatin and viridicatol.[1][3][4][5][6][7][8]
See also
References
- ^ a b c MycoBank
- ^ Straininfo of Penicillium discolor
- ^ UniProt
- ^ Frisvad, J. C.; Samson, R. A.; Rassing, B. R.; Van Der Horst, M. I.; Van Rijn, F. T. J.; Stark, J. (1997). "Penicillium discolor, a new species from cheese, nuts and vegetables". Antonie van Leeuwenhoek. 72 (2): 119. doi:10.1023/A:1000244502608.
- ^ Nicholas J. Russell; Grahame W. Gould (2003). Food Preservatives. Springer Science & Business Media. ISBN 030647736X.
- ^ R. Barkai-Golan; Nachman Paster (2011). Mycotoxins in Fruits and Vegetables. Academic Press. ISBN 0080557856.
- ^ Michael John Carlile; Sarah C. Watkinson; G. W. Gooday (2001). The Fungi. Gulf Professional Publishing. ISBN 0127384464.
- ^ S De Saeger (2011). Determining Mycotoxins and Mycotoxigenic Fungi in Food and Feed. Elsevier. ISBN 0857090976.